Les bases de la cuisine végétale

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Théorie & Mousse

Foam,what madnesstakesme! Maybe the lightness,the small“frischt” on the spoonandbased on the tongue…The foam, a true veganproblemwhen you know thatthe onlyfoam known by now is fromegg white!

Of course,an emulsioncan be used toachieve this end, but there’s no miracle,and much fat ! –No,not for me. SoI learned from molecular cuisine! Why? Hey!Well, tolearn aboutfoam,and quicklyexplainmy approach:

Foam,from a technical pointof view, is two things:a discontinuous phase(moleculesdo not touch) formed gas bubbles, and a continuous phase(moleculestouching)formed with proteinpellets. In fact, whenbeatingproteinliquid, they are heldand clingtogether,forming theseballs.

There arenatural ones, for exampleonthebeer! But the best knownis that ofeggs, because itis stable! 🙂And besides,why somefoamsare more stablethan others?Hey!Well, thatis related totheir viscosity: the moreviscous they are, the more stable they are.

One another smalltechnical point: a foamis not anemulsion (whipped cream or salad dressing). An emulsion,is also themixtureof a continuous phaseanda discontinuous phase, but this time, the two phases are liquids.Thenusing asurfactanttostabilizethe emulsion (a moleculethat attaches totwophasesand holdsthem together,such as lecithin,whichbinds to thewater on one side, andthefatofthe other).dropoff windowThen we canintroduceair bubbles, which are stabilizedby proteins(read above), but only cold.